Apricot Bavarian Cream
Serves 6.
1 cup boiling water
1 (3 ounce) package Lemon Jell-O
1 cup apricot juice
1 cup apricot pulp
3/4 cup heavy cream, whipped
- Add boiling water to gelatin and stir until dissolved. Add fruit juice; mix thoroughly and set aside to congeal. When partly congealed, beat with mixer until light and fluffy.
- Add fruit pulp; then fold in whipped cream. Chill.
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